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儿茶素对鱿鱼肌肉-TMAOase体系中肌原纤维蛋白功能特性的影响
李颖畅;赵楠;李园园;宋素珍;仪淑敏;沈琳;励建荣1,2,3,4
1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心;2.大连工业大学;3.海洋食品精深加工关键技术省部共建协同创新中心;4.大连东霖食品股份有限公司
摘要:
鱿鱼中甲醛含量较高,可与蛋白质发生交联,导致蛋白质品质下降,而加入一些天然产物能延缓蛋白质品质下降。为了探究儿茶素对鱿鱼肌肉中蛋白质功能特性的影响,构建鱿鱼肌肉-TMAOase模拟体系。通过测定色差值、持水性、溶解性、粒径、浊度、胶凝能力、凝胶强度等的变化,明确儿茶素对鱿鱼肌肉中肌原纤维蛋白功能特性的影响。试验结果表明:儿茶素可抑制鱿鱼肉中TMAO含量降低,显著降低FA、DMA含量;儿茶素对鱿鱼肉的色泽有保护作用;低浓度的儿茶素(20,40,60 μmol/g)可提高鱿鱼肌原纤维蛋白的溶解性和凝胶性能,对浊度升高、粒径增大有抑制作用。高浓度的儿茶素(80、100 μmol/g)对鱿鱼肌原纤维蛋白功能特性有部分抑制作用。结论:维持蛋白功能特性最适宜的儿茶素添加量为60 μmol/g。
关键词:  氧化三甲胺脱甲基酶  儿茶素  肌原纤维蛋白  甲醛  功能特性
DOI:
分类号:
基金项目:国家重点研发计划项目(2017YFC1600706)
Effect of Catechin on Myofibrillar Protein in Squid Muscle-TMAOase System
Abstract:
The content of formaldehyde in squid is high and formaldehyde can cross-link with protein, which leads to the decrease of protein quality. It is of great significance to delay the decrease of protein by adding some natural products. The squid muscle-TMAOase simulation system was constructed to investigate the effect of catechin on protein functional properties in squid muscle. The changes of color difference value, water holding capacity, solubility, particle size, turbidity, gelation ability and gel strength were measured. At the same time, the effects of (+)-catechins on the functional properties of squid protein were discussed. The results showed that (+)-catechins had an inhibitory effect on TMAO decreasing and significantly reduced the content of FA and DMA. Catechin protects the color of squid meat. Low concentration of catechins (20, 40, 60 μmol/g) could promote the solubility and gelation of squid MP, and it could inhibit the increase of turbidity and increase of particle size. High concentrations of (+)-catechins (80, 100 μmol/g) could inhibit the functional properties of squid myofibrillar protein. Therefore, the optimal catechin addition for maintaining protein functional properties was 60 μmol/g.
Key words:  trimethylamine-N-oxide demethylation  (+)-catechin  myofibrillar protein  formaldehyde  functional properties

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